Pumpkin Muffins anyone? Perfectly moist Muffins topped with the best crumble you will ever have. They are so easy to make and are great for breakfast or even as an afternoon snack.
These are not your average size muffins like we had for our Chocolate Peanut Butter Oatmeal Muffin. We decided to go a little crazy and make jumbo muffins this time. Okay, maybe that isn’t that crazy but we want to put our jumbo muffin pan to good use. We will also be topping these muffins with the most delicious crumb topping. This is the same topping we used in our Salted Caramel Apple Loaf Cake recipe.
How to make these muffins
The ingredients you will need for these muffins are:
- Pumpkin Puree– The star of the show of course. You can use regular or organic pumpkin puree. Do not use pumpkin pie filling.
- All-purpose flour
- The spices. Cinnamon, clove, and nutmeg
- Baking Soda
- Olive oil
- Light Brown Sugar
- Almond Extract
- Vanilla Extract
Now that we have all of our ingredients prepped and ready to go, the equipment you will need is:
- Two Mixing Bowls
- A hand mixer
- Wooden spoon
- Jumbo Muffin Pan
- Standard Baking Liners
- An extra-large scooper
A few tips when it comes to making muffins:
- Make sure that you have the right size baking liner. You don’t want the liner to be too small because it will not hold the batter in right.
- Allow the batter to sit in the refrigerator for about 10-15 minutes or even overnight. This will help enhance the flavor.
- Fill each cavity about 2/3 of the way up or leave at least ¼ from the top. This will help get those nice domes.
- Be sure to add a lot of crumble to each of the muffins before baking. This is the best part so be very generous when adding the crumble to each muffin.
- DO NOT OVERBAKE! Overbaking the muffins can cause them to become too dry. Once your timer has gone off stick a toothpick in the center of the muffin and if it comes out clean they are done.
These muffins are perfect to get your pumpkin spice fix. We can’t wait to be sharing more pumpkin and autumn-inspired recipes with you soon. But for now, we hope you enjoy these muffins.
- 1¾ cup All-Purpose Flour
- 1 cup Sugar
- 1/2 cup Light Brown Sugar
- 1 tsp Salt
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1/8 tsp Ground Clove
- 1/2 tsp Nutmeg
- 2 Eggs
- 1 15 oz Pumpkin Puree Not Pumpkin Pie Filling
- 1/2 cup Olive Oil
- 1 tsp Vanilla Extract
- 1/2 cup Sugar
- 1/4 cup Light Brown Sugar
- 1/2 cup Flour
- 1/2 tsp Cinnamon
- 1/8 tsp Salt
- 3 tbsp Melted Butter
- 1/2 tsp Almond Extract
- In a small bowl combine all the ingredients for the crumb topping. Mix until a crumble starts to form. Chill in the refrigerator until ready to use.
- Prepare a jumbo-size muffin pan with baking liners. Set aside until ready to use.
- In a large bowl whisk together the flour, sugars, baking soda, salt, cinnamon, nutmeg, and clove. Set aside.
- In a separate bowl use a hand mixer to beat together the pumpkin, eggs, olive oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until everything is combined. Don't over mix.
- Let the mixture sit for 10-15 minutes in the refrigerator.
- Preheat oven to 375° Farenheight.
- Scoop batter into the prepared muffin pan. Fill each cup with about 2/3 cup of batter. Grab the crumb topping we made earlier and sprinkle over the tops of the muffins.
- Bake for 22-25 minutes. Insert a toothpick in the center of the muffins and it if comes out clean then your muffins are done.
We hope you all enjoy it! If you made these Pumpkin Muffins be sure to tag us on Instagram @wonderandcharm or use the hashtag #wonderandcharm. We would love to see your photos.
Looking for more fall recipes? You can find them here.